White Chocolate Irish Cream Cake Recipes

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE

Steps:

• Cut each sponge cake into small squares.
• Whip cream and icing sugar together until soft peaks form.
• Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
• Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
• Sprinkle with half the combined white and milk chocolate and half the mixed berries.
• Repeat layers, cover and chill for 3 hours or overnight.
• To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.

~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~

Steps:

• 1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
• 2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
• 3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
• 4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

IRISH CREAM WHITE CHOCOLATE CHEESECAKE

Steps:

• Break the white chocolate into pieces.
• Preheat oven to 325°.
• Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
• Finely grind the graham crackers, pecans and sugar together in processor.
• Add the butter and blend, using on/off turns.
• Press mixture on bottom and 2 inches up sides of the pan.
• Chill for 20 minutes.
• Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
• Beat until smooth.
• In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
• Beat mixture into the cream cheese mixture.
• Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
• Pour filling into crust.
• Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
• Let cake cool on rack.
• Make topping: Mix sour cream and powdered sugar in small bowl.
• Spread topping onto cake when cooled; sprinkle chocolate over.
• Place pecans around edges of cake.
• Refrigerate until chilled, overnight or 6 hours.